Bread Machine White Bread

This recipe is for use in a Kenmore bread machine in the Pacific Northwest climate. I was so thrilled to find this bread machine for only $35 on sale at Sears during the Christmas shopping season. It paid for itself rather quickly. Every bread machine will require a slightly different recipe. I experimented with many batches to get this recipe. Using the recipe from the manufacturer's booklet resulted in a collapsed loaf. Not only did I have to tweak the ingredients, but I also had to experiment with the different machine settings. I wanted to have homemade, delicious bread that would be easy enough to make on a routine basis. I had several goals in mind while trying to create the perfect recipe for my bread machine:

1) Dirties up the fewest dishes and utensils possible; uses the measuring utensils included with machine.
2) Uses the fewest and cheapest and wholesome ingredients - the whole point of having my bread machine was to save money and do away with factory chemicals. I have priced this recipe at 50 cents per loaf of bread.
3) Takes the least amount of time for prep and actual baking of the loaf.
4) Has a pleasant taste, texture, density, and level of brownness.
5) Doesn't collapse (this seemed to be the most challenging issue!).

INSTRUCTIONS:

1) Remove the pan from the machine, and make sure the beater blade is attached inside. Measure the following ingredients into the pan (using the machine's included measuring utensils), in the order below. Sprinkle the dry ingredients on the water. Then let it sit for a minute. Then pick up the pan and swish it around to mix and dissolve all these ingredients:
     > ⅞ c. warm water
     > 1½ tsp. salt
     > 1½ TBSP. sugar
     > 1½ tsp. active dry yeast

2) Dry out the measuring cup, to be used to measure the flour. Add these two ingredients to the water mixture, in this order:
     > 1 TBSP. olive oil
     > 3 c. bread machine flour (Gold Medal brand works fine)

3) Place the bread pan back into the machine. Plug in, close the lid, and apply these settings:
     > "Sweet" (#4)
     > "one pound loaf"
     > "dark color"
     Then press START, and a lovely loaf of bread will be ready in 2 hours and 40 minutes.

4) Once finished, remove the pan from the machine, and immediately turn the loaf out onto a cake rack to cool. It's okay to cut off the heels to munch on right away to get a taste of the fresh, warm bread. However, to slice the rest of the bread, it is easier if you wait for it to cool off.

Store in a plastic bag with a tight closure. This bread keeps for a few days.

For a taste variation, I like to substitute a half or whole cup of the flour with oat flour.

NOTE: My instructions above should not be used for using the delayed timer function on the machine. For using the delayed timer, the yeast needs to be added last on top of the flour and not touch any of the wet ingredients. I prefer to use the regular timing mode for my bread.

For further inspiration in how to experiment with your machine to get the perfect batch, I highly recommend that you keep "scientific" notes of each batch you make and read this Kindle book:
Bread Machine Journal - A step by step guide to better, faster bread by Dale Senseth